In a food processor, puree the roasted peppers.
Heat the EVOO, 1 turn of the pan, in a large skillet over medium-high heat. Add the lamb and brown it well. Add the chile pepper, garlic, oregano, paprika and sugar; season with salt and pepper and stir for a few minutes.
Add the tomato paste and stir for 1 minute until fragrant. Stir in the wine and lower the heat to simmer for a few minutes to combine the flavors.
Slather the roll bottoms with the roasted pepper paste and top with liberal mounds of meat. Sprinkle with the shallot, parsley and mint. Secure some arugula to the roll tops with mustard and set in place